Peach Melba Jelly

Directions

1. 1
   In large pot combine peach nectar, raspberry puree and lemon juice. Stir in sugar.
2. 2
   Bring to a full rolling boil, stirring constantly. Take off heat.
3. 3
   Quickly add pectin and stir. Return to boil. Do a full rolling boil for 1 minute, stir constantly.
4. 4
   Remove from heat, and skim off foam.
5. 5
   Ladle into hot sterlized 8 oz jars, leaving 1/4 headspace. Wipe rims and add lids.
6. 6
   Process in water bath for the time recommend for your altitude.
7. 7
   ** Raspberry puree: place 3 cups raspberries in blender, cover and blend until berries are smooth. Press blended berries through a fine mesh sieve, discard seeds.